Recipe

Skillet Steak and Crispy Potatoes

A one-pan dinner with crisp-edged potatoes, a juicy steak, and a fast pan sauce that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A cast iron skillet with a seared steak resting beside golden crispy potatoes, garlic cloves, and rosemary on a warm kitchen counter under soft evening light

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Steak and potatoes is one of those dinners that never stops being a good idea. It is cozy, a little dramatic in the best way, and ridiculously satisfying when you nail the details: crisp edges on the potatoes, a real sear on the steak, and a buttery pan situation you want to drag everything through.

This is my weeknight-leaning version. We par-cook the potatoes so they crisp fast, then we sear the steak hard and finish with garlic butter and a quick pan sauce. No weird ingredients, no fussy steps, and yes, tasting as you go is encouraged.

Raw ribeye steaks, baby potatoes, garlic, rosemary, butter, salt, pepper, and olive oil arranged on a clean kitchen counter with a cutting board and small bowls

Why It Works

Crispy potatoes without deep frying: A quick simmer in salted water roughs up the surface so they brown like champs in the skillet.
Steakhouse sear at home: A very hot pan plus dry, well-salted steak gives you that browned crust.
Garlic butter that behaves: We add butter after the sear so it browns and smells amazing instead of burning.
Pan sauce in minutes: A splash of broth and a squeeze of lemon lifts all the tasty bits off the pan and turns them into sauce.

Pairs Well With

Storage Tips

Refrigerate: Store steak and potatoes in separate airtight containers if you can. They keep well for up to 3 days.

Reheat potatoes (best method): Re-crisp in a skillet over medium heat with a small drizzle of oil, 5 to 8 minutes, tossing occasionally. Air fryer works great too at 375°F for 6 to 10 minutes.

Reheat steak (keep it juicy): Warm gently in a covered skillet with a splash of broth or water over low heat, 2 to 4 minutes per side depending on thickness. Avoid blasting it in the microwave unless you are fine with it going a bit chewy.

Freeze: I do not love freezing cooked steak, but you can. Slice it first, wrap tightly, and freeze up to 2 months. Potatoes can freeze, but they lose some crisp.

Common Questions

What cut of steak works best for steak and potatoes?

Ribeye is the “treat yourself” option. New York strip is a great balance of lean and tender. Sirloin is budget-friendly and still solid. Aim for steaks about 1 to 1 1/4 inches thick so you can get a crust without overcooking the center.

How do I know when the steak is done?

Use a thermometer if you have one. These are pull temps (the steak will rise about 5°F while resting): 120 to 125°F for medium-rare (finish 125 to 130°F), 130 to 135°F for medium (finish 135 to 140°F), and 140 to 145°F for medium-well (finish 145 to 150°F). If you want it truly well-done, you are looking at 155°F+ after resting.

Why rest the steak?

Resting for 5 to 10 minutes helps the juices settle back into the meat so they do not all run out when you slice. It is the easiest upgrade you can make.

Can I cook the potatoes first and finish later?

Yes. Parboil, drain, and let them steam-dry, then refrigerate up to 24 hours. Crisp them in the skillet when you are ready.

My potatoes are not getting crispy. What went wrong?

Usually one of three things: the pan is not hot enough, the potatoes are crowded, or they went into the oil wet. Let them steam-dry after boiling and give them space to brown.

Any tips for the smoke from searing?

Yep. High-heat searing can get a little dramatic. Turn on the hood fan, crack a window, and use a high smoke point oil (avocado, grapeseed, or canola) for the sear.

A plated serving of sliced seared steak with crispy golden potatoes and a spooned-over pan sauce on a simple dinner plate

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron skillet or heavy stainless steel skillet
Medium pot for parboiling potatoes
Tongs
Cutting board and sharp knife
Instant-read thermometer (recommended)
Paper towels

I used to think steak night had to be a whole production, like you needed a grill, a fancy compound butter, and a playlist that says “adult with their life together.” Then I started chasing the real wins: a hot pan, good salt, and potatoes that actually crunch.

This version is the one I make when I want steakhouse comfort but I also want to eat before I turn into a snack gremlin. It is relaxed cooking that still delivers, which is basically my entire personality in dinner form.